Gluten-Free Lemon Cake

Ingredients

• 2/3 cups butter, softened (Leave it out at room temperature for about 30 minutes before baking.)
• 1 2/3 cups granulated sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons pure lemon extract
• 1/2 teaspoon dried lemon peel
• 1/8 teaspoon gluten-free yellow gel food coloring (optional) (I like gluten-free gel food colors.)
• 2 1/4 cup all-purpose gluten-free flour with xanthan gum
• 1/2 teaspoon salt
• 3 1/2 teaspoon baking powder
• 1 1/2 cups milk
• 5 large egg whites
• 1 cup butter, softened
• 1/2 teaspoon pure vanilla extract
• 1/4 teaspoon pure lemon extract
• 4 cups powdered sugar
• 1/8 teaspoon gluten-free yellow gel food coloring (optional) (I like gluten-free gel food colors.)

Steps

1. 1

   Preheat the oven to 350°F (175°C). Cut the parchment paper for the bottom of your two 9-inch cake pans and spray with gluten-free cooking spray. I like gluten-free coconut oil cooking spray.

2. 2

   In a large bowl cream together the softened butter and the granulated sugar together with a mixer until fluffy.

3. 3

   Add the pure vanilla extract, lemon extract, dried lemon peel, food coloring (optional), gluten-free flour, salt, and baking powder to the butter mixture and mix until combined.

4. 4

   Add the milk and mix until smooth.

5. 5

   Beat in the egg whites and mix on high for 2 minutes.

6. 6

   Pour half of the batter into the first 9-inch cake pan and then pour the rest of the batter into the second 9-inch cake pan.

7. 7

   Bake on the middle rack for 25-30 minutes, until a toothpick inserted in the center, comes out clean and the sides of the cake is pulling away from the side of the pan.

8. 8

   Cool the cakes in the pans for about 10-15 minutes. Allow the cakes to completely cool before frosting.

9. 9

   Frost the top of the first cake layer only before adding the second layer—this creates the creamy center filling.

10. 10

    In a large bowl beat the softened butter at medium speed, until smooth. Add the pyre vanilla and lemon extract and mix until fully combined. Add the powder sugar one cup at a time to the buttery spread mixture and mix until fully combined. Add gluten-free yellow food coloring for a brighter yellow frosting (optional).

11. 11

    You can add fresh berries, shredded coconut, or both to the top of the cake—or as a surprise filling between the layers.